Imperial Bulldog

Select and pre-chill a Poco Grande glass.

Prepare the garnish by arranging a bottle of Underberg, a bouquet of mint sprigs, a dehydrated pineapple wedge, and lime slice wheels.

Muddle the raspberries at the base of the chilled glass, then fill the glass with crushed ice.

In a separate shaker, combine the Underberg, Akvavit, Cachaça, pineapple juice, freshly squeezed lime juice, and rich sugar syrup with ice, and shake well.

Strain the shaken mixture into the prepared glass over the muddled raspberries and ice.

Cap the cocktail with an additional layer of crushed ice.

Upturn and empty the bottle of Underberg into the cocktail.

Garnish with the mint sprigs bouquet, dehydrated pineapple wedge, and lime slice wheels.

Serve with a straw.